Easter chocolate egg cookies

If you can’t resist chocolate Easter eggs, this recipe is for you :). At this time of year, the shops are full of chocolate treats that are perfect for both Easter baking and decorating. These Easter cookies topped with chocolate eggs look absolutely adorable. They’re simple to make, and you can bake them a few days before Easter and keep them in an airtight container. Just a little warning: they’re very crumbly!

Makes 30 cookies.

Ingredients for Easter chocolate egg cookies:

• 180 g butter
• ½ cup light muscovado sugar
• 3 tbsp caster sugar
• 2 egg yolks, from large eggs
• 1 tsp vanilla extract
• 1¼ cups plain flour
• a pinch of salt
• 1 tsp baking powder
• 2–3 packets of chocolate eggs (about 100 g each)

All ingredients should be at room temperature.

Place the butter and both sugars in the bowl of a stand mixer. Beat until pale and fluffy. Add the egg yolks and beat until smooth. Add the vanilla extract and mix to combine. Add the flour, salt and baking powder and mix briefly, just until combined.

Line two large, flat baking trays with baking paper. Spoon portions of the dough onto the trays (1 tbsp per cookie). Flatten each portion with your hand, then gently press 3–4 chocolate eggs into the dough.

Bake the Easter chocolate egg cookies at 180°C for approximately 10–11 minutes. Remove from the oven – the cookies will be soft immediately after baking. Leave them to cool slightly, then transfer to a wire rack.

Enjoy!